In a small saucepan, combine ingredients from garlic to ginger, slightly warm up the dressing over medium-low heat for about 2-3 minutes. Stir-often and set aside to cool.
In a well-heated saute skillet, add 3 tbsp avocado oil. When hot, lower the heat to medium. Pan-fry the shallots with salt for about 5 minutes or until golden brown. Stir-often so they won’t get burnt. Set the shallots and oil aside ready to use.
In a large salad mixing bowl, combine bok choy and cabbage and add 1 tbsp Paleo Whole30 Thai salad dressing a time until your desired salty level. Toss well. Garnish with fried shallots, hemp seeds, cashews, and drizzle with Caesar dressing. Serve in room temperature or slightly chilled.